Made popular in these parts by Cob’s, these are a brilliant alternative to the traditional fruit ones you’ll find in most stores.

I started making my own though as Cob’s now wants $10 for 6 buns. Is it just me or is that bonkers?

With orange zest in the bun and a glaze made with orange juice that compliments the dried cranberries perfectly, warmed up and served with butter these make a fantastic snack at any time of the day.

Heres my recipe so you can save a few bucks yourself.

Ingredients:

1.5 cups dried cranberries

1/2 cup orange juice

500 g all purpose flour

2 teaspoons instant yeast

50 g dark brown sugar

1 1/2 teaspoons salt

zest of 1 orange

1/4 teaspoon ground nutmeg

1/4 teaspoon ground cloves

1/2 teaspoon cinnamon

1 tablespoon baking powder

1 cup (250 mL) milk

1 large egg, lightly beaten

113 g unsalted butter, melted and slightly cooled

For the cross

Flour

Water

Sugar

Method

1. Soak the cranberries in the orange juice while you prep the rest of the ingredients.

2. Place the flour, yeast, sugar, salt, zest, nutmeg, cloves, cinnamon and baking powder in a large bowl. Whisk to combine.

3. Heat the milk to 110ËšF. Pour the warm milk into the dry ingredients.

4. Whisk the egg and slightly cooled, melted butter together lightly and into the dough. Mix using a stand mixer until dough is fully developed.

5. Drain the cranberries out of the orange juice. Discard the juice and mix the cranberries into the dough on slow speed, careful not to overmix.

6. When dough is fully developed remove from mixer and rest, covered, for one hour.

7. Once your dough has rested for 1 hour divide into 12 equal pieces. Round into balls and place in a lightly greased 9×12 cake pan. 4×3. Each piece will be approximately 90 grams8. Cover the buns with a clean tea towel or parchment paper and leave to rise in a warm place for 1 hour.

8.Pre-heat the oven to 375ËšF.10. Before baking add the crosses. Mix a thick paste from flour and water and pipe a thin strip in the shape of a cross on each bun.

9. Bake for 20-25 minutes or until the buns are golden. Remove from oven and cool on a wire rack.

10. Glaze with a brown sugar/water glaze.